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Method
Boil the potatoes (in their skins) for
30 minutes. Keep them to one side in the
warm water.
Beat the egg yolks with the mustard. Add
the oil slowly, beating all the while.
Add the garlic and vinegar and season to
taste. Decorate the plates with the
washed lettuce. Place the warm potatoes
on the plates with a spoonful of
mayonnaise in each and add the cold,
boned confit fillets.
Serve with a 4 or 5 year-old red wine. |
